Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Thanks, fzxdoc. I had found the BBC copy and assumed that's what we were seeing because Mark V produced one that fit the recipe so well. I've bookmarked it and hope to try making one soon.
I pay for the main NYT site online but refuse to pay extra for recipe access since I have access to another site that provides quite a few outstanding ones.
A very rushed experiment on the PKGO today. Edible, but a failure. Bought ribs and wood today on the way home.
It was windy, I don't have a chimney, and I wasn't sure what temp range I could hold.
Seasoned the ribs while the charcoal was lighting, but thought I was running out of time and just went for it.
Cut a rack of BBRs in half, pointed the thickest parts toward to fire. After an hour things seemed to be moving slower than I thought so I added a few more briquettes. I was getting temps of about 275, I had expected 300ish. And this is the second part I screwed up. Started messing with the dampers when the coal wasn't evenly consumed in addition to the extra I dumped on. Got a dirty smoke for about 30 minutes.
Anyway, pulled them off at 199 IT after having glazed 20 minutes prior. Should have just done 5 min prior I think.
So the end rib on each half rack was a little dry, some bites are camp fire-y, but the middle ribs were almost perfect.
At the end of the day, I'm happy. Wouldn't serve these to guests, but I will eat them without extra sauce. Got lots more learning to do
SheilaAnn yeah the middles were I never expected the PKGO to be a great rib smoker, but figured I'd play with it. I will try it one more time when I'm more in tune with the cooker. But even then the MAK will be the rib cooker for company I do have another smoke planned this weekend with it though, something a little more forgiving
ItsAllGoneToTheDogs I give you credit for posting your 'also rans'. And, I know we all have those cooks. Like you said, enjoyable, tasty, even if not your best work. We should have a thread: SUWYFU. ðŸ˜
Tonight I made an odd but good mix of hamburgers and veggie kabobs, excercising the two newest cookers. It was a pretty quick cook, and I didn't get any good pictures after the flip and cheese was applied on the burgers. I also toasted some buttered buns on the flat top.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Redeemed myself from last week. Used SE Detroit style pizza recipe. No square pan, so sauce is in a circle. No brick cheese, online only when you are on the "west side". I thought I had a good side picture to show the crumb, and I did not. I was happy with the results. Crust was light and fluffy. Perfectly browned.
I told several of my neighbors how good a Chicago dig was...1 of them ordered the kit..you cannot buy the ingredients here in lousiana ...and asked me to cook them..i did steam them in Dixie beer..sadly another item going away..they were good..also just completed installing a new hood outside vent..
like the gas range..way more than the electric glass top
Did some chicken boneless thighs on the gasser. Oakridge secret weapon overnight and brushed with some bobs bitchin bbq sauce (secret santa present) which is absolutely amazing.
Comment